2 tbsp vegetable oil
360g cold cooked jasmine rice (2 rice bowls)
4 cloves garlic
1 small yellow onion
10g spring onion
150g cooked crab meat
1 tbsp light soy sauce
2 tsp light fish sauce
½ tsp fine white pepper
¼ tsp white sugar
1 clove garlic
2 red bird’s eye chilli
1 tbsp fish sauce
1 tsp fresh lime juice
2 small cucumbers
10g spring onion – bottom 4-inches only
First, roughly chop the garlic, thinly slice the onions and cut the spring onion into ¼ inch lengths.
For the rice – mix the light soy sauce, fish sauce, white pepper and white sugar together in a small bowl.
For the sauce – roughly chop the garlic, slice the bird’s eye chilli and place in a sauce bowl, then add the fish sauce and lime juice.
Heat the oil over high heat in a wok or medium frying pan.
When hot, break in the eggs and allow to fry for 20 seconds before breaking the yolks. After 10 seconds, add the rice, garlic and onions, on top of the egg and begin to toss and stir breaking up any clumps.
After 1 minute, add the sauce and continue to toss and stir for 30 seconds.
Now add ½ the crab, toss for another 30 seconds and remove from heat.
Dish the rice onto a serving platter and top with the remaining crabmeat.
Add the cucumber, spring onions and lime on the side and serve with the sauce